Karaage Fried Chicken
Photography by Manja Wachsmuth.
Tender morsels of marinated chicken covered in a crispy coating of potato flour makes for a moreish dish. I like to serve a small dish of Kewpie mayonnaise alongside, as well as the dipping sauce.
Serves: 4–6
INGREDIENTS
500 grams boneless chicken thighs, skin off
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
2 teaspoons sesame oil
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
To cook
vegetable oil
½ cup potato flour or cornflour
METHOD
Trim the chicken of excess fat and cut into 4 cm pieces.
Place all the remaining ingredients in a bowl and add the chicken, tossing well to combine. Cover and refrigerate for 2 hours.
To cook: Heat 3 cm of oil in a deep medium saucepan to 170˚C or until a cube of bread dropped into the oil turns golden in 30 seconds.
Tip the chicken into a sieve to drain off the marinade. Put the potato flour into a bowl and add the chicken, tossing so it is all well coated.
Shake off the excess flour and cook the chicken in batches, for about 4 minutes, turning occasionally until golden and crisp and cooked through. Don’t overcrowd the pan. Drain on kitchen towels and keep warm in a low oven.
To serve: Place the chicken on plates and serve with the dipping sauce, Kewpie mayonnaise and lemon wedges.
Cook’s tip: If you want to add a spicy note, serve a small bowl of nanami togarashi for dipping the fried chicken.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.